Ingredients
Method
- In a blender, add banana, cashew butter, oat milk, strawberries, and protein powder, if using.
- Blend at high speed until the mixture is smooth and creamy. Pour smoothie into a glass and enjoy.
Tag: banana
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Strawberry Banana Smoothie
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Strawberry Banana Smoothie
Ingredients
Method
- In a blender, add banana, cashew butter, oat milk, strawberries, and protein powder, if using.
- Blend at high speed until the mixture is smooth and creamy. Pour smoothie into a glass and enjoy!
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Banana Chocolate Zucchini Bread
Ingredients
Method
- Preheat oven to 350°F. Line a 4 x 8 inch loaf pan with parchment paper and set aside.
- In large bowl, whisk together flour, hemp hearts, cacao powder, baking soda, salt, and cinnamon until well combined.
- Squeeze out any excess water from grated zucchini before adding to a medium bowl along with mashed banana, maple syrup, coconut oil, vanilla, and eggs. Whisk together until well combined.
- Add wet ingredients to dry ingredients and, with a rubber spatula, fold together until just combined. Pour batter into prepared loaf tin and bake in preheated oven until a wooden skewer inserted in centre of loaf comes out clean, about 45 to 60 minutes. Let loaf cool in pan on a wire rack until room temperature. Slice and enjoy.
- Banana Chocolate Zucchini Bread may be made up to 4 days ahead and refrigerated in an airtight container. Enjoy!
By Lawren Moneta
Article Courtesy of Alive Magazine
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Banana-Chocolate Crumb Cake
Banana-Chocolate Crumb Cake
Bananas and chocolate are a classic combination for good reason. They simply taste better together! Try this banana-chocolate crumb cake with fair trade ingredients for a dish that tastes as good as it is for people the people and the planet.
Banana-Chocolate Crumb Cake
Servings 6Ingredients
Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
- ¼ cup cane sugar
- 3 tbsp unsalted butter softened
Batter
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp grated nutmeg
- ½ tsp sea salt
- 2 ripe bananas mashed
- 4 tbsp unsalted butter softened
- ⅔ cup cane sugar
- ⅓ cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9 by 9 inch baking pan and line with parchment paper. In a small bowl combine the crumb topping ingredients until well mixed. Set aside.
- In a large bowl combine remaining flour, baking powder, nutmeg, and salt. In a separate bowl, cream together remaining brown sugar, and cane sugar until well blended. Beat in eggs, one at a time until incorporated. Stir in bananas, and vanilla.
- Add half of the dry ingredients into the wet mixture. Stir gently to combine. Add half the buttermilk and stir gently to combine. Repeat with remaining dry ingredients and buttermilk.
- Fold chocolate chips into the batter. Pour batter into the prepared baking pan and top with crumb mixture. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool 10 minutes before removing from pan.
Recipe Provided by INFRA
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Happy National Chocolate Chip Day with Christine Waltermyer
Happy National Chocolate Chip Day
with Christine Waltermyer
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Frozen Chocolate-Covered Bananas
Servings 8Equipment
- 8 popsicle sticks (wooden or plastic)
Ingredients
- 4 Ripe bananas peeled
- 1 cup (8 oz.) chocolate chips or carob chips
- 2 tablespoons coconut oil
Toppings of your choice, such as
- Shredded coconut
- Flaked sea salt
- Naturally-colored sprinkles
- Freeze-dried raspberries
- Dried apple chips ground up
- Roasted nuts (pecans or pistachios)
Instructions
- Cut the bananas in half lengthwise. Place each banana half (wider end) on a popsicle stick. Place the banana halves on a parchment-lined plate or container. Freeze for a minimum of 2 hours.
- Arrange your toppings in little bowls. Melt the chocolate chips in a double boiler or a stainless steel bowl placed on top of a saucepan filled with simmering hot water on medium heat. Add the coconut oil. Whisk occasionally until melted.
- Use a silicone brush to brush the melted chocolate onto the frozen bananas. While the chocolate is still soft, sprinkle with any toppings of your choice. Work quickly as the chocolate freezes quickly. Place on parchment or wax paper to set. Refreeze the bananas, storing in an air-tight container.
- Enjoy!
Notes
Note: Instead of putting the bananas on sticks, you can just slice them before coating with melted chocolate and toppings.Vegan Cookie Dough Truffles
Servings 8Ingredients
- 1 cup gluten-free oat flour
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil softened
- 1 tablespoon almond butter
- 1 teaspoon pure vanilla extract
- 1 pinch sea salt
- 8 oz. chocolate chips or carob chips divided
- 2 tablespoons chocolate chips or carob chips divided
- flaked sea salt optional
Instructions
- In a bowl, mix together the oat flour, maple syrup, coconut oil, almond butter, vanilla extract and sea salt. Stir well, then add 2 tablespoons of the carob chips. Roll into 8 bite-size little balls. Feel free to double the recipe if you want a larger batch. Refrigerate the cookie dough balls for about 12 minutes.
- Using a double boiler or a stainless steel bowl placed over a saucepan of boiling water, melt the chocolate chips or carob chips. One at a time, drop the chilled cookie dough balls into the melted chocolate, turning it to completely cover it. Carefully place on a piece of parchment paper. Repeat with the remaining cookie dough balls. Feel free to sprinkle with flaked sea salt before they cool and harden. You can also use a spoon to drizzle a little extra melted chocolate on top. Chill the cookie dough balls again before serving.
- Enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
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Pantry Banana Bread with Christine & Anya Waltermyer!
Pantry Banana Bread
with Christine Waltermyer
Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”
Pantry Banana Bread
vegan recipe
Ingredients
3 very ripe bananas, mashed
1¾ cups white whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon, plus extra for the top
⅓ cup sugar (combination of maple sugar and coconut sugar)
Avocado oil
½ cup walnuts, chopped
⅓ cup oil (combination of avocado oil and refined coconut oil)
¼ teaspoon sea salt
1 teaspoon pure vanilla extract
Additional options: ½ cup chocolate chips or raisins
Method
1. Preheat the oven to 350 F.
2. Grease the bottom and the sides of an 8 x 4-inch loaf pan.
3. Place the mashed bananas in a big bowl. Add the sugar, vanilla and oil. Stir well.
4. In a separate bowl, combine the flour, salt, cinnamon, baking powder and baking soda. Whisk to blend together.
5. Add the banana mixture to the dry ingredients and stir until well combined. Then add the walnuts and any other additional options.
6. Pour the banana bread batter into the loaf pan and add a little extra cinnamon on top of the mixture.
7. Bake for 50 to 60 minutes, or until the top springs back to the touch.
8. Let it cool before slicing and enjoy!
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
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Just the Getaway You Need: July’s Smoothie of the Month
Picture this: You. In a hammock. Subtle sun shining down. All is quiet aside from the sound of chirping exotic birds, a light breeze, and the creaking of your hammock swaying slightly back and forth. Next to you in this tropical oasis is the most vibrant blue body of sparkling clear water, such a lovely shade of aquamarine. Beneath the shallow surface you can see little fish swimming around, brightly colored. The sun feels great, and you’re staying quite cool with an amazingly delicious beverage in hand. It resembles a fancy exotic beach drink, yet you feel it invigorating your body with energy and nutrients. Bananas, coconut milk, and fresh pineapple blend together nicely amidst the juice from sweet oranges, creating a refreshing, lightly-sweet and perfectly tropical experience. The addition of Blue Majik spirulina make the beverage a detoxifying and energizing powerhouse that perfectly matches the serene tint of the adjacent sparkling blue lagoon. All is well. You are nourished, relaxed, and rejuvenating your body and mind, sip by sip.The Blue Lagoon Smoothie: just the summer getaway you need. At Basil Bandwagon Natural Market only for the month of July. Get it while you can!
